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Friday, June 9, 2017

Spicy Grilled Pork Tenderloin

For the glaze: 
1 cup guava jelly or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo: 
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper

For the pork: 
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper
Whisk the glaze ingredients together and season to taste with salt
and pepper.
Make the mojo: Heat the oil in a saucepan over medium-high heat.
Add the onion and garlic and cook, stirring, until soft, about 5
minutes; do not brown. Add the orange juice, lime juice, and habanero
and bring to a boil. Cook until reduced by half. Whisk in the cilantro
and cumin and season to taste with salt and pepper.
Heat your grill to high. Set aside a few tablespoons of glaze for
brushing the cooked pork. Brush the pork with the oil and sprinkle
with salt and pepper. Grill, brushing often with the glaze, until
just cooked through, 4 to 5 minutes per side.
Remove the pork from the grill, brush with the reserved glaze, and
let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange
on a serving platter. Drizzle with mojo and serve immediately.

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